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Capri Café, 292 Capri Blvd., Isles of Capri. Phone: 394-1111

Began working at present restaurant?

When we opened February 2006.

Who or what inspired you to become a chef/cook?

The desire to cook more than just family meals. Actually, I was managing a restaurant — Frascati’s — while my husband opened just a sandwich shop at our present location. Then, when business got too big for him to handle alone, I resigned from Frascati’s to open the place as a real restaurant, serving breakfast, lunch and dinner seven days a week, and we recently began offering dockside dining, 11 a.m. to 9 p.m. at our adjacent chickee hut overlooking Tarpon Bay.

What was your first restaurant job?

Oh my, I’ve been in town (Collier County) 35 years and many of the restaurants I’ve cooked in or managed no longer exist — like my first job at the Glades Country Club.

How long have you been cooking professionally?

Maybe 10 years total on and off — that’s not counting the years I managed restaurants.

How would you describe your cooking style?

Good lovin’ home cookin’ — I find a lot of people relate to that. They say my meatballs taste just like grandma used to make.

What is your most popular dish?

My Pork Osso Buco, the whole meaty shank braised in a light Italian tomato sauce that’s not as intense as your traditional spaghetti sauce. I plate it with the sauce on a mound of angel hair pasta, and it comes with garlic bread and house salad.

Where do you like to eat out on the island?

We’re open seven days, but the Bend (Pelican Bend) is equally as good, but I rarely get the chance to eat out.

What is your favorite snack?

The Crumb Coffee Cake we serve here. It comes from Long Island and it’s delivered by Boar’s Head, my meat and cheese supplier. You can’t improve on perfection I always say.

Do you cook at home? If so, what would we always find in your freezer?

Yes, and that would be pork: Pork ribs, pork cutlets and pork chops!

What is your specialty?

Why? I have a couple at the restaurant: For dinner, it’s my Linguini with White Clam Sauce, and for lunch I advertise “The home of the Rueben.”

What annoys you most in the kitchen?

Un-organization. I hate when my kitchen is messy, and I especially hate it when I follow a cook on the line and the sandwich station isn’t fully prepped — no sliced tomatoes and anything like that!

What do you enjoy most about your profession?

That people enjoy eating my food, and look happy and smile at me when they leave. That makes my day and balances standing in front of a hot stove.

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Antipasto Salad

The Capri Café’s popular Antipasto Salad includes ham, Genoa salami, pepperoni, provolone cheese, tomato wedges, sliced red onion, sliced egg, roasted red peppers, artichoke hearts, black olives and banana peppers served on mixed greens with special house Italian vinaigrette.

Baby Volcano Dessert

The Capri Café’s special Baby Volcano Dessert includes chocolate cake with molten chocolate fudge filling, and topped with a scoop of vanilla ice cream with a cascade of whipped cream, and garnished with strawberry sauce drizzle.

Fried Fish Platter

Capri Café chef Fran Schloss’ popular Fried Fish Platter includes 10-ounce crispy-battered Haddock fillet, deep fried til golden, and served with home-made cole slaw and French fries, along with garlic bread and house salad with choice of dressing.

Pork Osso Buco

Capri Café chef Fran Schloss’ famous signature dish, Pork Osso Buco, includes fresh pork shank braised in light and savory Italian sauce, served over a mound of angel hair pasta, along with garlic bread and house salad with choice of dressing.